I'm turning up I'm turning down I'm turning in I'm turning out... I love these Japanese Vegetarian Daikon Rolls. I really think so.
This is the ultimate Japanese dish for rookies with no conveyor belt, high chair or colour coded plate in sight.
If you're bored with inside-out-rolls or criss-cross mayo filled bento boxes with hot-to-make-you-trot wasabi and wheat-ladened soy sauce, why not bring the outside in with this alternative gate to plate, raw vegetable kick-starter.
It's a wonderful get-real party starter and all round healthy alternative to traditional deep fried spring roll temptations that follow you round endlessly on a platter at a social gathering or event begging for attention.
When you're dealing with fresh herbs and vegetables you can't go wrong...
The Party Guests
- 1 large daikon radish
- 1 lemon juiced
- 2 long spring onions sliced lengthways
- Warm water for soaking daikon papers
- 1 cucumber, peeled and julienned
- 1 knob ginger, peeled and julienned
- 1 long yellow capsicum
- 1 long red capsicum
- 1 TBS wheat free tamari (optional)
- 3 TBS apple cider vinegar
- 1/2 tsp sesame oil
- 1/2 cup snow pea shoots
- 1 cup bean sprouts
- ½ cup fresh coriander leaves
- 1/3 cup fresh mint leaves
- 1 lime juiced
How to Get the Party Started...
Peel daikon. Using a mandolin or peeler, slice thinly into 5cm x 7cm rolls.
Soak daikon paper rolls in a bowl of lemon juice and warm water for 20 mins.
In the meantime place julienned cucumber, capsicum, spring onion, ginger, snow pea shoots, ACV, sesame oil, coriander, mint, and lime in a bowl to marinade for 10 mins.
Remove daikon rolls from water and pat dry on paper towel.
Take one roll and place a small amount of filling at the bottom of the roll.
Roll up with your hands to firmly enclose filling.